On those night when you want that home-made feeling and all you have is a pint of vanilla in the freezer, you can cook a little fruit as a topping and still feel proud. Simmering stone fruits is one of my favorite ways to accessorize ice cream in the summer.

These peaches are simmered in some Marsala (any wine on the sweet side will do), a little brown sugar and kissed with a pat of butter.

Now is your moment. Seize a peach.

These peaches are simmered in some Marsala (any wine on the sweet side will do), a little brown sugar and kissed with a pat of butter.

Simmer marsala and sugar, over a medium flame, about 2 minutes. Add sliced peaches and simmer another 2 minutes. Remove peaches to a plate or shallow bowl and arrange in a presentable manner, such as a pinwheel. Continue to simmer marsala for another minute or so, until sauce thickens to a syrupy consistency. At the last moment, whisk in the butter.

Place a scoop of ice cream in the middle of the peaches, and drizzle the sauce over everything.

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.